Hellooo! Today I wanted to show you a recipe that I really like, from chef Cyril Lignac. It is a cake made up of several layers, with a gianduja chocolate flavor. So for those who don't know gianduja, it's the blend at equal parts of milk chocolate, hazelnut paste and sugar. A bit like the ultra-powerful and much healthier version of Nutella if you like.
Here this cake strongly reminds the flavour and texture of Ferrero Rocher in my opinion. It is composed of a very crunchy hazelnut streusel base, a gianduja mousse, a joconde soft cake, a crunchy chocolate couverture with almond slivers and a whipped gianduja ganache for the creaminess. An entire program!
I know it may seem complicated and time consuming to do but in reality it's just a lot of small steps. It's not very difficult, you just have to take it step by step. And what's more, we do it over two days, so it allows us to organize ourselves. For little chefs, it can be a nice little challenge (plus it’s worth it!)
In the video, the cake is 15x15 cm.
Ingredients:
Streusel:
50g of butter
50g of hazelnuts
50g of icing sugar
50g of flour
Joconde soft cake:
80g of almond powder
80g of icing sugar
95g of whole eggs
90g of eggwhites
20g of flour
15g of sugar
15g of melted butter
Gianduja Mousse:
90g of whole cream
70g of milk
30g of milk chocolate
60g of hazelnut paste
25g of yolks
20g of sugar
2g gelatin + 12g water
a little vanilla extract
Whipped Gianduja Ganache:
260g of whole cream
70g of milk
35g of milk chocolate
70g of hazelnut paste
3g gelatin + 18g water
Almond chocolate cover
210g of milk chocolate
45g of oil
40g of almond slivers
Step by step:
1. Streusel - Soften the butter into a cream texture. Add the powdered hazelnuts with the icing sugar. Then the flour. Roll out between two sheets of paper to 2-3mm thick and Cut to the size of the ring. Cook for 25 min at 165°C.
2. Joconde soft cake - Beat the whites until stiff and tighten with the powdered sugar. Put aside. Whisk the almond powder, icing sugar and eggs until it doubles in volume. Then add the melted butter, the flour and finally the egg whites. Spread on parchment paper, half a centimeter thick. Cook for 10 min at 200°C.
3. Gianduja mousse - Mix the yolks and the sugar. Then add the milk and vanilla. Heat in a saucepan until thickened (82 degrees). Remove from heat and add the gelatin. Pour the cream over the chocolate and mix. Incorporate the hazelnut paste. Whip the cream and incorporate it into the previous mixture.
4. Assembly - Cut again the cake and the streusel to the size of the ring. Place the streusel at the bottom. Add half of the mousse. Insert the soft cake. Add the remaining mousse. Freeze overnight at least.
5. Gianduja whipped ganache - Heat a thirs of the cream and melt the gelatin inside. Pour over the chocolate and hazelnut paste. Mix well. Add the remaining cream. Wrap with plastic that touches the cream and place in the refrigerator.
6. Chocolate cover - The next day prepare the icing. Mix the oil with the melted chocolate. Then add the almonds slivers.
7. Place the cake on a rack or an inverted salad bowl and remove the ring using a hairdryer. Pour the icing onto the still very cold cake, starting from the sides.
8. Whip the ganache into whipped cream. Place it in a piping bag and decorate the top of the cake.
IG: shalomaniclara
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18 авг 2020
